Baked Eggplant with sautéed veggies & miso aioli
This recipe is inspired by one of my favorite dishes from Necco, my go-to Japanese spot in Los Angeles. I love dishes that highlight the natural flavor and sweetness of veggies, without a lot of effort.
• 1 large eggplant, rinsed and pat dry
• 3 large carrots, peeled and sliced slightly diagonally
• 1 large zucchini (or 2 small), sliced diagonally
• 12 shiitake mushrooms (give or take)
• ¼ cup water
• ½ tablespoon sesame oil
• salt to taste
• 1 ½ tablespoons vegan mayo
• 2 tablespoon yellow (or white) miso paste
• 1 teaspoon mirin
• 2 teaspoons lemon juice
• ½ teaspoon garlic powder
• salt to taste
1. Preheat oven to 350 degrees F. Line a baking tray with aluminum foil and place whole eggplant in middle of tray. Put in oven for 45 mins to an hour. Yep, it'll fully cook just like this.
2. While eggplant is baking, make miso aioli! In a small bowl, combine mayo, miso, mirin, lemon juice, and garlic powder. Stir briskly until all ingredients have combined. Add salt to desired taste, & set aside.
3. About 20 minutes before eggplant is ready to be taken out of the oven, put 1/4 cup water in a dutch oven, turn heat on medium high, and add remaining veggies (chopped carrots, chopped zucchini, and shiitake mushrooms). Leave lid on for about 5-7 minutes, or until veggies appear to be well steamed.
4. Pour veggies into a strainer and let cool for about 30 seconds. In the meantime, add ½ tablespoon sesame oil to a frypan or cast iron skillet, with burner set to medium high. Add veggies and salt quickly after putting oil on pan. Sauté for about 5-7 minutes, or until edges begin to brown.
4. Now that the veggies are done, check on the eggplant. If it's oozing a little from the bottom and it's skin is soft to the touch, it's ready to go! Take eggplant out of the oven and transfer to a large plate. Add sautéed veggies, drizzle some miso aioli, and enjoy!
PRO TIP: the miso sauce is pretty great for dipping any veggie in (cooked or raw), so save it if you have extra!